Tag Archives: Soups and Stews

Three Pepper Pasta Sauce

I found this recipe in my Crock-Pot cookbook, thank you family members! I love this cookbook, I just try to make my own recipes rather than do exactly what they have typed. I’m more of an experimentalist with the food rather than anything else. I will admit, this sauce is very good and very chunky. I put a little in my food processor at a time and it still had great texture. It just depends on your preferences. Please enjoy!

Makes: 4-6 servings

Here’s what you’ll need:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

2 cans (14 oz each) diced tomatoes, undrained

1 cup chopped onion

1 can (6 oz) tomato paste

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp crushed red pepper flakes or ground black pepper

English: Three bellpeppers (Capsicum annuum) f...

English: Three bellpeppers (Capsicum annuum) from three different cultivars. Français : Trois poivrons (Capsicum annuum) de trois variétés différentes. Nederlands: Drie paprika’s (Capsicum annuum) in drie verschillende varianten. (Photo credit: Wikipedia)

Directions:

Spray non-stick cooking spray or place a slow cooker liner in your crock pot, then combine bell peppers, tomatoes with juice, garlic, onion, tomato paste, olive oil, basil, oregano, salt and red pepper flakes in slow cooker. Cover and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours or until vegetables are tender.

This sauce is great served over pasta with parmesan cheese with great garlic bread on the side.

Homemade Chicken and Noodles

I love the autumn weather and on this cool, yet sunny day, I started with pulling the slow cooker out from the cabinet and turning it on low by 9:30 in the morning. I was solely decided to enjoy the aromas of slow cooked chicken and seasonings to make this wonderful dish. Please enjoy and, as always, feedback is greatly appreciated.

Makes: 4-6 servings

Here’s what you’ll need:

1 packet of Onion Soup mix

3 lbs boneless, skinless chicken breasts

1 (10 3/4 oz) can of Condensed Cream of Chicken Soup + 1 can of water

Salt and Pepper to taste

1 tsp garlic powder

4 cups Chicken broth (low sodium)

16 oz garlic flavored egg noodles (or plain)

Directions:

In the crock pot, place a slow cooker liner or spray with non-stick cooking spray, and turn on Low. Place boneless, skinless chicken breasts in the bottom of the crock pot. Add condensed cream of chicken soup + 1 can of water, onion soup mix, salt and pepper, and garlic powder. Cover and let them cook on LOW for approximately 7 hours. After the chicken has become easy to shred with a fork, add 4 cups of chicken broth and then add 16 oz of egg noodles. (I get my egg noodles from the local Amish store, garlic flavored).  Cover and cook for an additional 45 minutes to an hour or until noodles are cooked and no longer doughy.

ENJOY!!

photo credit goes to “The Cooking Nurse” blog

Chicken and Dumplings with Vegetables

Makes: 5 servings

Here’s what you’ll need:

2 Tbsp butter or margarine

1 1/2 pounds boneless skinless chicken thighs, quartered

1 1/2 cups chopped onion

1 cup chopped celery or (1 tsp celery salt)

3 cloves garlic, minced

3 Tbsp chopped fresh parsley or 3 tsp parsley flakes

1 bag (12-16 oz) frozen mixed vegetables (any variety)

1 3/4 cups chicken broth

3 Tbsp poultry seasoning

1/2 tsp salt

1/2 tsp black pepper

1 cup milk

1/3 cup flour

1/2 tsp paprika (smoked)

1 can (10.2 oz) Buttermilk Biscuits (5 biscuits)

Directions:

In 4-quart dutch oven or saucepan, melt butter over medium-high heat. Add chicken, onions, celery, and garlic; cook 7-12 minutes, stirring occasionally, until chicken is no longer pink.

Add frozen mixed vegetables, broth, parsley, poultry seasoning, salt and pepper; mix well. Heat to boiling, stirring frequently.

In a small bowl, mix milk and flour until smooth.

Add to chicken mixture; cook and stir until mixture boils and thickens. Reduce heat to low.

Separate biscuit dough into 5 biscuits. Cut each biscuit into quarters.

Arrange biscuit pieces evenlyon top of chicken mixture; sprinkle with paprika.

Cover tightly; cook 30-45 minutes or until biscuits are fluffy, and no longer doughy.

ENJOY!!

**I used celery salt in place of celery, stir-fry veggies, and quartered the onions. It turned out very well. 🙂

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